Red Star, Lalvin, Wyeast, Malo-lactic
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Price:$ 1.00
DML - Malolactic Bacteria BACCHUS
MALOLACTIC BACTERIA CULTURE
Oenococcus oeni
ORIGIN
The role of malolactic fermentation (MLF) bacteria on wine quality has increased due to world winemaking trends to reduce the use of sulfur dioxide in the must and to make wines with lower acidity and greater complexity. Thus, the control of bacteria and malolactic fermentations aims to minimize the risks and maximize the positive contributions of a MLF. Lallemand has made malolactic bacteria cultures since the mid- 1980s to help winemakers control MLF. Bacchus consists of natural wine bacteria isolates selected from the Lallemand Oenococcus oeni culture collection in Saint-Simon, France. These concentrated and freeze-dried Bacchus malolactic bacteria cultures have been pre-acclimated to survive in a wide range of conditions when directly added to the wine.
OENOLOGICAL PROPERTIES AND APPLICATIONS
Bacchus is the culture of choice for many professional winemakers in red and white wines, where a positive contribution of complexity, mouthfeel and structure are desired while also respecting the varietal character. Bacchus provides a large population of malolactic bacteria for a timely and easy addition. These malolactic cultures are an ideal and economic tool to complete rapid MLF even when the wine pH is as low as 3.1, alcohol to 13.5% and the total SO2 is less than 20 ppm. For best results in volumes up to 23 L, add Bacchus immediately after the alcoholic fermentation is complete and the wine temperature is 18°-24°C (64°-75°F).
Price:$ 9.99
4007-WY - Wyeast Malo-Lactic Culture Wyeast Malo-Lactic Culture; Fresh liquid cultures of strains ER1A and EY2D provide rapid and complete malic acid to lactic acid reduction to balance and soften wines. ER1A and EY2D perform well in conditions of low pH and cool cellaring. Typical conditions of high wine acidity can be improved by reducing the harsh and sharp malic acid to the softer and smoother lactic acid. Other flavor improvements including vanilla a nd buttery notes can be anticipated. Naturally occuring malic acid bacteria on fruit may be of inferioir quality or quantity to complete malo-lactic fermentation. Vintner's Choice malo-lactic cultures are suitable for pH 2.9 or greater and cellar temperatures as low as 55F (13C).
Flocculation: Low
Attenuation: NA
Temperature Range: 55-85F, 13-29C
Alcohol Tolerance: 15% ABV
Price:$ 6.95
4021-W - 4021 Wyeast Pasteur Champagne Used in many white wine fermentations and also some red wines. Ferments crisp and dry, ideal for base wines in champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics.
Origin: Paris, France
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-85F, 13-29C
Alcohol Tolerance: 18% ABV
Price:$ 6.95
4028-W - 4028 Wyeast Chateau Red 4028 Chateau Red; Ideal for red or white wines, which mature rapidly with Beaujolais type fruitiness, and for bigger reds requiring aging. Low foaming, low sulfur production over a broad range of temperatures.
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-90F, 13-32C
Alcohol Tolerance: 15% ABV
Price:$ 6.95
4242-W - 4242 Wyeast Chablis 4242 Chablis, Produces extremely fruity profile, high ester formation, bready aromas with vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes slightly sweet and soft.
Origin: France
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-75F, 13-24C
Alcohol Tolerance: 14% ABV
Price:$ 6.95
4244-W - 4244 Wyeast Chianti 4244 Wyeast Chianti gives a Rich, very big and bold, well rounded profile. Nice soft fruit character with dry crisp finish. Excellent choice for most Italian grape varieties.
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-75F, 13-24C
Alcohol Tolerance: 14% ABV
Price:$ 6.95
4267-W - 4267 Wyeast Bordeaux 4267 Wyeast Bordeaux Produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinuous. Well suited to higher sugar content musts.
Flocculation: Medium
Attenuation: NA
Temperature Range: 60-90F, 15-32C
Alcohol Tolerance: 15% ABV
Price:$ 6.95
4767-W - 4767 Wyeast Port Wine 4767 Wyeast Port Wine; Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines, add brandy for classic ports. Also used for big red wines and high sugar musts.
Price:$ 6.95
4783-W - 4783 Wyeast Rudisheimer 4783 Wyeast Rudisheimer Produces distict Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste.
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-75F, 13-24C
Alcohol Tolerance: 14% ABV
Price:$ 6.95
4946-W - 4946 Wyeast Zinfandel 4946 Wyeast Zinfandel Dominating, strong fermentation characteristics. Alcohol tolerant to 18% (v/v). Ideal for Zinfandel, Pinot Noir, Syrah, or any high sugar musts. Good choice for restarting stuck fermentations.
Flocculation: Medium-Low
Attenuation: NA
Temperature Range: 60-85F, 15-29C
Alcohol Tolerance: 18% ABV
Price:$ 6.95
4766-W - 4766 Wyeast Cider 4766 Wyeast Cider. Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile.
Flocculation: Low
Attenuation: NA
Temperature Range: 60-75F, 15-24C
Alcohol Tolerance: 18% ABV
Price:$ 6.95
4184-W - 4184 Wyeast Sweet Mead 4184 Wyeast Sweet Mead; One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making.
Price:$ 6.95
4632-W - 4632 Wyeast Dry Mead 4632 Wyeast Dry Mead; Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making.
Origin: France
Flocculation: Low
Attenuation: NA
Temperature Range: 55-75F, 13-24C
Alcohol Tolerance: 18% ABV
Price:$ 6.95
4134-W - 4134 Wyeast Sake #9 4134 Wyeast Sake #9, Sake #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production.
Origin:
Flocculation: Low
Attenuation: NA
Temperature Range: 60-75F, 15-24C
Alcohol Tolerance: 14% ABV
Price:$ 6.95
4347-W - 4347 Wyeast Eau de Vie 4347 Wyeast Eau de Vie; A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean, dry profile, low ester formation and other volatile aromatics.
Origin: France
Flocculation: Low
Attenuation: NA
Temperature Range: 65-80F, 18-27C
Alcohol Tolerance: 21% ABV
Price:$ 6.95
4923 - ICV D-47 Lalvin Lavlin ICV D-47 Dry wine yeast is great for dry whites, blushes and sweet meads, Temp 50 to 86 F, Alc 14% ABV, enhances mouthfeel in Chardonanay & other whites and sweet meads.
Price:$ .99
4921 - RC-212 Lalvin Lalvin RC-212 Dry Wine Yeast is great for young and aged reds, Temp 59-86 F, Alc 14%, Enchances varietal and spicy notes, promotes stabilization of color and tannins.
Price:$ .99
4919 - 71B-1122 Lalvin Lalvin 71B-1122 Dry Wine Yeast is great for blushes, whites, young reds and juice from concentrate. Temp 59-86 F, Alc 14%, tropical-fruite esters, softens acidity
Price:$ .99
4915 - 1116-K1V Lalvin Lalvin 1116-K1V Dry Wine Yeast is great for stuck fermentations, ciders and fruit wines. Temp 59-86 F, Alc 18%, expresses freshness of white varieties. Inhibits wild yeasts.
Price:$ .99
4917 - EC-1118 Lalvin Lalvin EC-1118 Dry Wine Yeast is great for Champagne, dry meads, secondary and stuck fermentations. Late harvest wines. Temp 45-95 F, Alc 18%, Strong, rapid fermenter, low foam, neutral sensory impact.
Price:$ .99
DML - Malolactic Bacteria BACCHUS
MALOLACTIC BACTERIA CULTURE
Oenococcus oeni
ORIGIN
The role of malolactic fermentation (MLF) bacteria on wine quality has increased due to world winemaking trends to reduce the use of sulfur dioxide in the must and to make wines with lower acidity and greater complexity. Thus, the control of bacteria and malolactic fermentations aims to minimize the risks and maximize the positive contributions of a MLF. Lallemand has made malolactic bacteria cultures since the mid- 1980s to help winemakers control MLF. Bacchus consists of natural wine bacteria isolates selected from the Lallemand Oenococcus oeni culture collection in Saint-Simon, France. These concentrated and freeze-dried Bacchus malolactic bacteria cultures have been pre-acclimated to survive in a wide range of conditions when directly added to the wine.
OENOLOGICAL PROPERTIES AND APPLICATIONS
Bacchus is the culture of choice for many professional winemakers in red and white wines, where a positive contribution of complexity, mouthfeel and structure are desired while also respecting the varietal character. Bacchus provides a large population of malolactic bacteria for a timely and easy addition. These malolactic cultures are an ideal and economic tool to complete rapid MLF even when the wine pH is as low as 3.1, alcohol to 13.5% and the total SO2 is less than 20 ppm. For best results in volumes up to 23 L, add Bacchus immediately after the alcoholic fermentation is complete and the wine temperature is 18°-24°C (64°-75°F).
Price:$ 9.99
4910 - Pasteur Red, Red Star Red Star Pasteur Red Dry Wine Yeast is great for Cabernet, Syrah, Pinot, Gamay, Zinfandel, berry and cherry wines, 64-86 F, Alc 16%, Full-bodied red wines, fruit flavors, complex aromas.
Price:$ .99
4900 - Montrachet, Red Star Red Stars Montrachet Dry Wine Yeast is great for Merlot, Chardonnay, Zinfandel, Syrah. Temp 59-86 F, Alc 13%, Full-bodied intense color red and white wines.
Price:$ .99
4908 - Cote des Blancs, Red Star Red Stars Cote des Blancs Dry Wine Yeast is great for Blush wines, Sparkling, Cuvee, Riesling, Chardonnay & Cider. Temp 64-86 F, Alc 12-14%, Slow fermenter, builds flavors and aroma, temperature sensitive.
Price:$ .99
4904 - Pasteur Champagne, Red Star Red Stars Pasreur Chapagne Dry Wine Yeast is great for Dry white, Cabernet, Port, Cider, Mead, Fruit wines. Temp 59-86 F, Alc 13-15%, White and some reds, restart stuck fermentation.
